No story about this one, other than generally loving Asian stir-fry and teriyaki sauce!
- 1 lb. boneless thin-sliced center-cut pork chop
- Homemade sweet & sour teriyaki sauce:
- 1/4 cup low-sodium soy sauce
- 2 Tbsp olive oil
- 2 Tbsp rice vinegar
- 2 Tbsp honey
- 1 Tbsp brown sugar
- 2 tsp hot chili sauce (such as Sriracha or other Asian chili sauce/paste)
- 1 1/2 tsp ground ginger
- 1 1/2 tsp minced garlic
- 1 tsp toasted sesame oil
- 5 cups assorted diced veggies (I used a cup each of onions, peppers, mushrooms, and 2 cups chopped broccoli)
- 1 Tbsp toasted sesame oil + 1 Tbsp olive oil
- 1/2 tsp minced garlic + 1/2 tsp ground ginger
- 6 cups cooked rice (or about 1 1/2 – 2 cups uncooked rice – follow whatever measurements come with your rice)
- Cut pork chops into thin strips, about 2 inches long and 2 cm wide. Place in a shallow tupperware container or bowl.
- To prepare the marinade, simply combine all ingredients for homemade sweet & spicy teriyaki sauce and whisk together until well combined. Pour teriyaki sauce over pork chop strips, making sure each piece is well-coated. Cover and refrigerate for 1-2 hours.
- While pork is marinating, cook rice according to box directions (if not cooked already). Set aside and cover.
- In an extra-large frying pan, heat olive oil and sesame oil. Add diced veggies and cook over medium heat, stirring occasionally (about 10 minutes).
- While veggies are cooking, lightly spray a separate frying pan with cooking spray and heat to medium-low. Add pork chops, including all of the sauce, and cook until meat is done (about 6-8 minutes), flipping pork occasionally.
- Add pork chops (with sauce) and rice to pan with veggies (this is why you need an extra-large pan) and cook for another 2-3 minutes. Serve with chopped scallions and cilantro.